Preheat oven to 180ºC/350ºF. Place garlic cloves on a chopping board and using the palm of your hand or the blade of a knife smashed them to split. Mix the fat, the Spanish extra virgin olive oil and the splinted garlic cloves in an ovenproof frying pan and heat at moderate temperature until the fat melts.
Add the onion and sauté until tender and golden brown, about 20 minutes. If onion cooks to fast, add one tablespoon of water to slow down the process. Add the potatoes slices, one teaspoon of salt and one rosemary sprig. Remove with a spoon to make sure that potato slices get well covered with the olive oil.
Place the frying pan in the oven and bake during 20 minutes. Remove from the oven, pour in the wine and place again in the oven and bake for another 10 minutes until alcohol evaporates.
Remove frying pan from the oven and place the mushrooms on top of the potatoes and the onion mixture. Pour in the chicken stock and with a spoon, pour some of the cooking liquid over the mushrooms. Place again in the oven the frying pan and bake for 15 minutes more.
Preparation: Sonia Fuentes/©ICEX.
Castile-León is known for its rich and wide variety of wild mushrooms.
Try pairing this dish with a regional classic: a red wine from PDO
Ribera del Duero, made with 100% Tinta del País (Tempranillo) grapes.
Look for one that has been aged for at least four to six months in oak
barrels, for a full-bodied, fruit-forward and elegant experience.
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